The first lab of the semester is coming up and there’s a lot of excitement in the air. I am keeping my fingers crossed that these students continue their enthusiasm the entire semester and that I can live up to their expectations. Today they were hanging on to my every word. Moving their chairs so they could see in the demonstration mirror at a better angle. Asking some very good questions. They were so engaged in learning. That is what I want every single day!
The recipe that we are using for our first lab is a variation of a basic muffin. I love it because the muffins are not cake which means they are not loaded with sugar. Most recipes that I have looked at lately have more than a cup of sugar for just a dozen muffins. That will put them at right over 200 calories a piece. Add chocolate chips or a sugar topping and it morphs into cake!
Muffins with only 1/4 cup of sugar are almost unheard of and this is the correct amount so don’t go adjusting your computer. I just had to make them to see if they were worth it. Well, let me tell you that they are! Instead of using milk as the liquid apple juice is used. That’s the sweetener, also. Just one cup of sugar has 720 calories. This recipe calls for 3/4 cup of apple juice which is about 100 calories depending on the brand you buy. What a whopping difference substituting the apple juice as a sweetener. Now I will have to admit that I should have bought a sweeter apple, maybe a Gala or a Fuji instead of a Granny Smith. The Granny Smith’s were over a dollar a bag cheaper. I saved almost $4. You choose what is more important to you.
Would this work with other types of muffins such as blueberry? What about bran muffins? Why don’t you try it out and let me know if it will work?
Here are a few tips to follow when preparing muffins
- Mix all dry ingredients together.
- Mix all liquid ingredients together.
- Add all liquid ingredients to dry ingredients and stir just until dry ingredients are moistened
- Over stirring will cause the muffins to peak instead of having rounded tops
- Over stirring will cause tunnels or I call them worm holes to form inside the muffin.
- If you use a dark pan ( I hate them) reduce the heat by 25 degrees and watch them carefully. The dark pan absorbs the heat and cooks much faster than a shiny pan.
- Let the muffins cool a few minutes before removing the baking paper or all the good stuff will end up on the paper!
In the meantime while we are anxiously awaiting the new generation of cooks, here is the recipe. Look for the post this weekend of the results of our first lab of the semester. What do these teens have in store for me?
Apple Muffins from Pillsbury
- 2 cups all purpose flour
- 1/4 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup of finely chopped apple
- 3/4 cup of apple juice
- 1/3 cup oil
- 1 egg, beaten
Heat oven to 400 degrees F. Line muffins pans with paper liners. In a medium bowl, combine flour, sugar, baking powder , salt and cinnamon. Stir in 1 cup of finely chopped apple. In a small bowl, combine apple juice, oil and egg. Mix well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Fill prepared muffin cups 2/3 full. Bake at 400 degrees F. for 18 to 22 minutes. ( Mine cooked in 17 minutes). Cool 1 minute before removing from pan. Yield is 12 muffins.
The Teacher Cooks